Customization and bold flavors. That's the final verdict following this year's wrap-up of the National Restaurant Association Show in Chicago.

Trends on display at the 92nd annual trade show indicate that increasingly, fast-food chains and restaurants will allow customers to choose exactly which ingredients go into their food, reports industry website Nation's Restaurant News (NRN). And that extends from beverage stands to ice creams.

For instance, beverage manufacturers displayed new dispensing technologies that let customers pick and choose different flavorings.

Bold flavors are also expected to take off over the year as evidenced by exhibitors who showed off wares like cheese-infused pepperoni and salami, NRN reported, and pesto and Buffalo hummus.

A notable presence of exhibitors representing "ancient grains" also indicates a growing market. Vendors hawked foods like gluten-free vegetable chili with quinoa, and bread made with millet and teff, an East African grain used in traditional Ethiopian bread.

And potatoes will also likewise experience a trendy makeover, NRN added, with a growing palate for hand-cut fries. Wendy's, for instance, recently reformulated their fries, rebranding them as naturally cut, cooked with the skin-on, and sprinkled with sea salt. Wendy's claims their fries were voted the better-tasting potato in a taste test showdown against McDonald's.

The trade show attracts more than 1,800 exhibiting companies from a hundred countries around the world and is studded with celebrity chef appearances. The 92
nd edition wrapped up on Tuesday in Chicago.

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